Cracked Wheat, Squash and Cavolo Nero Salad
50 g cracked wheat
pinch of sumac
1tsp fennel seed
100 ml olive oil
150ml water
pinch of salt
300g squash
½ fennel
handle of cavolo nero
Serves 4
Method:
Heat the oven to 180°.
Place the cracked wheat, sumac, fennel seed and ½ the oil in a pan. Turn up the heat to a medium temperature and toast the wheat for 2-4 minutes, shaking the pan regularly to prevent the wheat burning. Add the water with a pinch of salt, cover with a lid and cook for 5 minutes. Remove from heat and set aside.
While the wheat is cooking, peel the squash, deseed and cut into small chunks. Slice the fennel into thick slices. Place both squash and fennel on a baking tray and place in the oven for 25 minutes until the squash is soft to touch.
Slice the cavolo nero. Place in a small saucepan with a small amount of the oil and a little water, enough to steam, for 3-4 minutes.
Mix all the ingredients together in a bowl, drizzle with the remaining oil, season to taste and serve.
Tip:
This is great with added feta or as accompaniment to fish or chicken breast.